Instructions: Strain the yogurt: This is important, as it removes excess liquid. Line a colander with cheesecloth, place the yogurt in the colander, wrap it tightly and place it over a bowl to catch the liquid. Refrigerate overnight.

The next day, transfer the yogurt to a bowl and discard the liquid. Peel and dice the cucumbers. Lightly salt them and set aside at room temperature for 15 minutes. Rinse cucumbers with water and dry on paper towels. Place into bowl with yogurt; add dill, parsley, garlic and lemon zest; stir to blend. Let sit for at least 30 minutes before serving. Cover and refrigerate to store for 3 to 4 days.